Lamb Ragu with Fettuccine
Slow cooked lamb, in a rich tomato and herb sauce, served on a bed of fettuccine smothered in grated pecorino cheese
Lamb Ragu with Fettuccine Slow cooked lamb, in a rich tomato and herb sauce, served on a bed of fettuccine smothered in grated pecorino cheese |
| Servings | Prep Time |
| 4servings | 20min |
| Cook Time |
| 3hours |
|
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Ingredients
- 15ml olive oil
- 800gr lamb shanks
- 1 onionfinely chopped
- 2 carrotspeeled and cut into rings
- 2stalks celeryfinely chopped
- 2cloves garlicminced
- 2 bird eye chilifinely chopped
- 250ml red wine
- 2cans peeled and chopped tomatoes
- 80gr tomato puree
- 4tablespoons balsamic vinegar
- 3 bay leaves
- handful rosemary, thyme, parsleyfinely chopped
- salt and black pepper
- 1cup beef stock
- 4portions cooked fettucine
- grated pecorino cheeseto serve
Instructions
- First off, in a large casserole dish, heat the olive oil and brown the meats on all sides. Transfer to a plate.
- Add the onion, carrots, celery, garlic and chillies to the pot and saute for 5 minutes. Add extra oil if you need.
- Add the wine, tomato cans, tomato puree and balsamic vinegar. Allow to simmer for 5 minutes.
- Arrange the shanks inside the casserole dish, add the bay leaves, herbs and seasoning.
- Cover and bake for 2.5 – 3 hours at 160 degrees Celsius. Have the stock on hand if the sauce thickens too quick.
- After roasting time is done, the meat should fall off the bone. Shred the meat, smother in sauce and serve on cooked fettuccine with grated pecorino cheese.